To assemble: Carefully invert Lid so chocolate is underneath. Spread top with 2⁄3 cup strawberry frosting.

Cut a 2-in. strip from one short end of each cake. Cut a 1-in. piece crosswise off 1 strip. Set aside uncut strip and 1-in. piece for drawer (you won't need rest of cut strip).

Put 1 cake layer, right side up, on a flat 14 x 12-in. or larger serving surface, leaving at least 2 1⁄2 in. from front edge of serving surface for the drawer. Spread top of cake with 2⁄3 cup strawberry frosting; top with other cake, right side up. Frost top with 2⁄3 cup vanilla frosting.

Make Compartments: Using a sawing motion with a serrated knife, carefully cut remaining 4 crackers in half lengthwise. Frost 1 side using 2 Tbsp vanilla frosting. Put frosted sides, facing in, into frosting around top edge of cake. Set wafer cookies, long edge down, into frosting to make compartments.

Reserve 1⁄4 cup vanilla frosting. Place remaining vanilla frosting in pastry bag fitted with writing tip. With shorter edge of frosted lid facing you, pipe name and butterflies on top 3⁄4 of lid (when attached to box, bottom of lid won't be seen).

Frost sides of cake with 1 1⁄3 cup strawberry frosting. Carefully lift lid and attach to back of cake, gently pressing to adhere to frosting on cake. Stack filled food cans against back of lid to hold it in place until frosting sets.

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